Monday, April 19, 2010

Black Russian Cake

I made this cake on Sunday in honor of our Good Shepherd’s Garden Party (Week II) celebration.

Black Russian Cake

This is not to say that anything remotely resembling a booze cake was on the original menu but rather, that those bottles of Kahlua and vodka were calling out my name (loudly) from the cupboard.

Black Russian Cake II

“Maggie? Oh, Maaaagieeeee....”

“We taste really good together.”

It was then I recalled seeing a recipe in one of my favorite church lady cookbooks--a recipe that called for both vodka and kahlua (gosh, I love those church ladies) and that is so easy-peasy, rice-n-cheesy that you will be lovin’ me for posting it.

Plus it tastes really, really good.

Here you go. Forgive me for naming it after me.

Maggie’s Black Russian Cake

1 box white or yellow cake mix
1 small box instant chocolate pudding
4 eggs
¾ C. water
1 C. oil
¼ C. Kahlua
¼ C. vodka
(not the el cheapo kind, please)
Nuts, optional

Preheat your oven to 350 degrees. Spray your bundt pan with nonstick cooking oil (you do have a bundt pan, right?) and line it with nuts if you’d like. I used coarsely chopped pecans and strew them around the bottom of the pan.

Isn’t “strew” a lovely word?

Mix all your ingredients together and beat at low for 30 seconds, then at medium for 2 minutes. Pour into your prepared pan and bake for 45-50 minutes or until a swizzle stick comes out clean. Remove from oven and let sit for 10 minutes, then invert and cool completely.

(You don’t have to let it cool completely, by the way. You do, however, have to serve it with fresh whipping cream or ice cream.)

Enjoy!
(in moderation)




PS. The liquor in this recipe bakes out, not to worry. Don’t believe me? My husband was a chemistry major and he says so.

6 comments:

Ellen said...

Yum. Reminds me of my Irish Whiskey cake.

scmom (Barbara) said...

What would you think of it without the nuts? Too important?

Margaret in Minnesota said...

I think it would be every bit as moist and delicious without the nuts, Barbara.

Lori N from MN said...

Yum. Yum.
Can hardly wait to try it.
Thank you for posting this!

bearing said...

I have to admit, when the booze starts calling my name, I don't generally get around to baking cakes.

But this apple spice cake is one of my favorite things to put bourbon in, other than a glass.

Scroll down past the sourdough rye.

Kelly said...

Oh. Yum. I think you have single handedly blown my diet with this recipe. Booze *AND* Chocolate! Saints preserve us! ;)